Stewed Red Beans

Name: Stewed Red Beans
Prep time: 10 min
Cook time: 50 min
Total time: 10 min
Yield: 6
Cuisine: American
Ingredients: 1 tbsp olive oil; 3 cloves garlic; 1 onion; 1 carrot; 2 celery sticks; 6 oz butternut squash or pumpkin; ¼ scotch bonnet pepper; 1 tbsp brown sugar; 2 tbsp tomato paste; 2 cups vegetable broth; 1 cup coconut cream; ½ cup diced cherry tomatoes; 28 oz canned kidney beans, do not drain; 4 sprigs fresh thyme; 1 tbsp vegan Worcestershire sauce; 2 green onions, sliced; ½ tsp salt; ½ tsp pepper; 2 tbsp chopped cilantro

10 mins prepServes 6

Whenever I am looking for a hearty dinner made from pantry staples, these Caribbean-style stewed red beans are at the top of my list. I use kidney beans, coconut cream, and butternut squash to create a textured bowl, with a gentle spice and flavor that stands out from most bean dishes. Best of all, it is comforting, budget-friendly, and I can have it ready in just 1 hour.

0 servings